4) Bake until almonds are golden, about 25 to 30 minutes. Cool 10 minutes in tin. Run a thin metal spatula around edges of macaroons to loosen them from pan. Remove carefully from cups and transfer to a rack to cool thoroughly. Store in an airtight container at room temperature for up to three days.Adapted from Everyday Food

Yummm! The ingredients are so simple and nutritious: those are all the good types of fats, and there's protein, too. And chocolate....I'm going to make them have have one with a cup of Early Grey. It's a perfect complement to chocolate.

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Welcome!

My Little Bungalow is the historic home I share with my wonderful husband and our sweet dogs. Built in the early 1920's, our bungalow isn't fancy and it isn't perfect. But it's just right for us and our way of life.

Join me as I share the things I enjoy: cooking and baking, antiquing and collecting, decorating, living with dogs, nature and the simple things in life. Thanks for stopping by.

--Claudia

About Me

Questions or comments? Contact me at mylittlebungalow2 [at] gmail [dot] com.
Photography is original, unless otherwise noted. If you would like to use one of my photos on your blog, please email me with your request. Thank you.